There are 4 shelves in a refrigerator used for a community event. There is space on each shelf for 1 item. From top to bottom, which food items should go on each shelf?

• Sheet Cake, Carrots, Raw Eggs, Ground Beef

• Carrots, Ground Beef, Raw Eggs, Sheet Cake

• Ground Beef, Cake, Eggs, Carrots

• Carrots, Raw Eggs, Sheet Cake, Ground Beef

Which is the most important reason a food employee should NOT chew gum which preparing food?

• Customers may see and find it distasteful

• Saliva can contaminate customers' food

• It can be a choking hazard

• It prevents a food handler from tasting food

A friend has been diagnosed with Norovirus. Should he volunteer at a soup kitchen?

• Yes, they can as long as he washes his hands well

• Yes, they can as long as he is restricted to washing dishes

• No, they must be excluded but can tomorrow

• No, they must be excluded until cleared by a doctor

What is the maximum number of days that homemade chicken salad can be held at?

• 2

• 3

• 6

• 7

All leftovers must be REHEATED for 15 seconds to the minimum temperature of?

• 135F

• 145F

• 155F

• 165F

One example of cross-contamination is when someone preparing food:

• uses separate cutting boards for raw and cooked meat

• uses the same ice for serving drinks and keeping beverage bottles cold in a cooler

• washes fruits and vegetables under running water

• prepares hand-battered food in small batches

which of the following helps prevent food in a self-service area from becoming contaminated by guest?

• sharing utensils between two food items

• require people or employees to monitor the self-service area

• post allergen information around the self-service area

• list all of the ingredients in each menu item

Which food was correctly cooled?

• a large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours

• beans that did not cool to 70F within 2 hours, but were reheated to 145F for 15 seconds within 2 hours and the cooled correctly

• cooked poultry that cooled from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours

• a roast that cooled from 135F to 70F within 4 hours and from 70F to 41F within an additional 6 hours

Food cooked for a buffet-style dinner and hot held must be maintained at a minimum of what temperature?

• 120F

• 135F

• 145F

• 175F

Slicing meat using a meat slicer left out at room temperature requires that:

• the slicer must be cleaned and sanitized every 4 hours

• the slicer must be cleaned and sanitized when done slicing meat for the day

• the slicer must be cleaned and sanitized at the end of the volunteers' shift

• the slicer must be disassembled and put in the dishwasher